Stuffed Aubergine with brown rice and lemon yogurt
9th Sep, 2014


  • 2 aubergines
  • 1 tsp rapeseed oil
  • Pinch salt and pepper
  • For the rice
  • 200g brown rice
  • 2 spring onions, finely chopped
  • 1 celery stick, finely diced
  • 1 handful golden raisins
  • ½ tsp ground cumin
  • 1 handful coriander, finely chopped
  • 1 handful mint finely chopped
  • Pinch salt and pepper
  • Handful cherry tomatoes, halved
  • 1 tbsp sesame seeds
  • Pinch chili flakes
  • For the yogurt dressing
  • 3 tbsp soya yogurt
  • Zest and juice ½ lemon
  • Salt and pepper

Equipment required:

With this lovely weather, I’m not quite ready to get out stewing pots, so I thought I’d share one of my favourite late summer dinners.Perfect for a vegetarian night in!

Aubergines go out of season in October so best make the most of them in September. I’ve served this dish with a lovely fresh, zingy lemon soya yogurt which works really well with the smokey aubergine and spiced brown rice.

To make: 

Serves 2

Preheat your oven to 180 degrees.

Slice the aubergine in half-length ways and place on a baking tray, flesh side up. Drizzle with a little rapeseed oil, salt and pepper and roast in the oven for 35-45 minutes until the flesh is tender.

While the aubergine is cooking, place some brown rice in a pan and cover with three times the amount of cold water. Bring to the boil and simmer for 20-25 minutes until tender. Drain and mix with the spring onions, celery, raisins, cumin, coriander, mint, salt and pepper.

Once cooked, remove the aubergine from the oven and scope out most of the flesh, making sure not to pierce the skin. Place the flesh in a blow and mix with the brown rice. Scoop this mixture back into the aubergine and top with the cherry tomatoes, flaked chili and sesame seeds. Roast in the oven for a further 15 minutes.

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